For some reason, I’m on a salsa/chutney kick; pear salsa, cherry salsa, avocado salsa, pear and tomato chutney, etc.  It must have something to do with a craving for spicy, uncooked fruit and vegetables.

And of course there’s my unending love affair with salmon.

Salmon with Avocado Salsa

4 salmon fillets with skin

Salt and pepper

Cumin

1 avocado, diced

2 tomatoes, seeded and diced

1 small red/purple onion, chopped

2 tbsp pickled jalapeno

Juice of 1 lime

2 tbsp fresh coriander, chopped

5 drops of sriracha sauce

Salt and pepper

Olive oil

Season the salmon fillets with salt, pepper and cumin.  Set aside.

Mix the avocado, tomatoes, onion, jalapeno, lime, coriander, sriracha sauce and some salt and pepper in a small bowl.  Refrigerate.

Put a small amount of olive oil in a non-stick pan and sear the salmon for about 4 minutes per side.  Serve hot with the avocado salsa.

Wine suggestion:  Bandol rose